Homemade fish cakes

2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 2 rating(s)
Homemade fishcakes recipe

These grilled fishcakes are much lower in fat and calories than fried versions

35 minutes

Serves 2

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

These fishcakes are quick and easy to prepare, especially if you have some leftover potato from a previous meal. They are low in calories and fat, but flavoursome and filling.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

These fishcakes are quick and easy to prepare, especially if you have some leftover potato from a previous meal. They are low in calories and fat, but flavoursome and filling.

Ingredients

  • 150g mashed potato
  • 100g sweetcorn (canned or frozen)
  • 2 teaspoons parsley, fresh or dried
  • 1 teaspoon thyme, fresh or dried
  • 1 x 120g tinned fish, eg tuna or salmon in spring water, or salmon, rinsed and drained
  • 1 egg, beaten
  • 100g wholemeal breadcrumbs

CALORIES: 359

FAT: 4.7

5 A DAY: 0.5

SALT: 0.6g

SUGAR: 1.7g

Method

  1. Mix all the ingredients except the egg and breadcrumbs in a bowl.
  2. Divide the mixture into 8 portions and shape into cakes.
  3. Chill in the fridge for 20 minutes.
  4. Dip the cakes in the egg and coat in breadcrumbs.
  5. Place on a baking tray and cook under the grill until golden brown.
  6. Serve on two plates with a side salad or colourful vegetables.

Salsa goes well with these fishcakes. Finely chop fresh tomatoes, spring onions and coriander, and mix with freshly ground black pepper.

Healthy seafood recipes

Want some more ways of getting fish into your diet?

Get fishy

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